Lemon Beebrush Ice Cream

Chef's Level

42 Easy Recipes On File

102 Moderate Recipes On File

59 Advanced Recipes On File

12 Expert Recipes On File

5 Master Chef Recipes On File

Recipes that Compliment:

Lemon Beebrush Syrup
/ 562

Lemon Beebrush Madeleines
/ 545

/ 369

Kagar K. | March 27th, 2024

Recipe of Canada

Ingredients:

Qty	Unit	Ingredient
1 1/2	cups	Whipping Cream	Whipping Cream Whipping cream - pronounced 'WHIP-ing kreem' is a dairy product that comes from the high-fat part of fresh milk. When fresh milk sits, the fat rises to the top and can be skimmed Read more...
1 1/2	cups	Milk	Milk Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink. Milk's shelf life varies; refrigerated, it Read more...
2/3	cup	Sugar	Sugar Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts. There are different types of sugar, Read more...
3	large	Egg yolks
1/2	teaspoon	Vanilla Extract	Vanilla Extract Vanilla extract - pronounced 'vuh-NIL-uh ik-STRAKT' is a liquid flavoring made from vanilla beans soaked in alcohol and water. It's a staple in baking and cooking, known for its rich, aromatic flavor that enhances Read more...
1	teaspoon	Lemon Zest
2	tablespoons	Lemon Juice
1/4	cup	Lemon Beebrush » finely chopped	Lemon Beebrush Lemon Beebrush, also known as Lemon Verbena is a flowering plant. It grows in South America, Northern Africa, Southern Europe, and Iran. Its' bouquet offers an alternative to other lemony flavors such as lemon Read more...
1/4	cup	Lemon Balm » finely minced

Prep Time	Process Time	Overall Time
1 Hour	3 Hours	4 hours

Directions:

1. In a heavy saucepan or double boiler over medium-low heat, heat the whipping cream, milk, and sugar until the sugar dissolves.

2. Stir continuously to prevent the dairy from burning. Do not boil.

3. In a small bowl, whisk the egg yolks lightly.

4. While whisking, pour 1 cup of the hot cream mixture into the bowl to temper the eggs.

5. Pour the egg mixture back into the saucepan and place over medium-low heat.

6. Stir constantly with a wooden spoon, don't let the mixture boil; it could curdle.

7. In about 8 minutes, the mixture will begin to thicken.

8. To test for doneness, dip a metal spoon into the mixture and run your finger across the back.

9. The custard is done when your finger leaves a clear, clean trail.

10. Remove the pan from the heat and stir in the vanilla.

11. Stir the lemon zest, lemon juice and lemon beebrush into the hot ice-cream base.

12. Cover and chill in the refrigerator for at least 1 hour.

13. Strain the mixture and add the finely minced lemon balm leaves for color.

14. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.

Submitted by Kagar K. | March 27th, 2024 See all of Kagar K.'s Recipes.

this Recipe

Filed Under:

Tested and True

A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
Tell me more...

Chef's Level

Recipes that Compliment: